A crunchy, tangy, and spicy Bengali snack made with puffed rice, boiled black chickpeas, and a drizzle of pungent mustard oil. This street-style delight is ready in minutes and perfect for an evening treat.
A traditional Punjabi sweet rice dish made with fragrant basmati rice, rich jaggery, and aromatic whole spices. This comforting dessert is perfect for festive occasions or a cozy winter evening. Note: This recipe requires 30 minutes of passive soaking time for the rice.
A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
About Masala Akhoi, Gur ke Chawal and Coconut Chutney
Crispy Akhoi with sweet gur and aromatic coconut. An energy-giving, quick to make snack, kid-approved too!
This assamese dish is perfect for lunch. With 968.1700000000001 calories and 18.44g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp coriander leaves (chopped)
0.5 cup sev (for garnish)
Instructions
1
In a large mixing bowl, combine the finely chopped onion, green chilies, boiled kala chana, and roasted peanuts.
2
Add the mustard oil, lemon juice, roasted cumin powder, kala namak, and regular salt. Mix everything well to create the masala base.
3
Just before serving, add the akhoi (puffed rice) to the bowl. Toss everything together gently but quickly, ensuring the akhoi is evenly coated with the masala without becoming soggy.
4
Garnish with fresh coriander leaves and a generous amount of sev. Serve immediately to enjoy the crunch.
Servings4
Serving size: 1 serving
507cal
5gprotein
94gcarbs
13gfat
Ingredients
1 cup basmati rice
1 cup jaggery (grated or powdered)
2 cup water (divided: 1 cup for syrup, 1 for cooking)
3 tbsp ghee
4 pcs cloves
4 pcs green cardamom pods (lightly crushed)
1 inch cinnamon stick
1 pcs bay leaf
1 tsp fennel seeds
10 pcs almonds (slivered)
10 pcs cashews (halved)
2 tbsp raisins
0.125 tsp salt (a small pinch)
Instructions
1
Prepare the Rice
Rinse 1 cup of basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in ample water for 30 minutes. This step is crucial for long, fluffy grains.
After 30 minutes, drain the rice completely in a colander and set aside.
2
Create the Jaggery Syrup
In a small saucepan, combine 1 cup of grated jaggery and 1 cup of water.
Heat over a medium flame, stirring continuously until the jaggery completely dissolves. This should take about 3-4 minutes.
Turn off the heat. Strain the syrup through a fine-mesh sieve or cheesecloth into a bowl to remove any impurities. Set the clean syrup aside.
3
Sauté Aromatics and Nuts
Heat 3 tbsp of ghee in a heavy-bottomed pot or pan over medium heat.
Once the ghee is hot, add 4 cloves, 4 lightly crushed green cardamom pods, a 1-inch cinnamon stick, and 1 bay leaf. Sauté for 30-45 seconds until they release their aroma.
1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
2 pcs Green Chili (Adjust to your spice preference.)
0.5 inch Ginger (Peeled and roughly chopped.)
1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
0.5 tsp Salt (Adjust to taste.)
0.5 cup Water (Use as needed for grinding to desired consistency.)
2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
0.5 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
2 pcs Dry Red Chili (Broken into halves.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 pinch Asafoetida (Also known as hing. Optional but recommended.)
Instructions
1
Grind the Chutney Base (5 minutes)
In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
Add 1/4 cup of water to begin.
Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2
Prepare the Tempering (Tadka) (5 minutes)
Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
Add 10 slivered almonds and 10 halved cashews. Fry for 1-2 minutes, stirring frequently, until they turn a light golden brown.
Add 2 tbsp of raisins and 1 tsp of fennel seeds. Sauté for another 30 seconds until the raisins plump up.
4
Cook the Sweet Rice
Add the drained basmati rice to the pot. Gently stir and sauté for 2 minutes, being careful not to break the delicate grains.
Carefully pour in the prepared jaggery syrup and the remaining 1 cup of fresh water. Add a small pinch of salt to balance the sweetness.
Stir gently to combine everything. Increase the heat and bring the mixture to a rolling boil.
Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is cooked through.
5
Rest and Serve
Turn off the heat but do not open the lid. Let the rice rest, covered and undisturbed, for at least 10 minutes. This allows the grains to firm up and become fluffy.
After resting, open the lid and gently fluff the rice with a fork to separate the grains.
Serve Gur ke Chawal hot as a delicious dessert or a special festive meal.
Combine and Serve (5 minutes rest)
Pour the hot, sizzling tempering directly over the ground chutney in the bowl.
Gently mix the tempering into the chutney. Do not overmix.
Let the chutney rest for at least 5 minutes to allow the flavors to meld together.
Serve fresh with hot idlis, dosas, vadas, or uttapam.